Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures

Bokkhim, Huma, Bansal, Nidhi, Grondahl, Lisbeth and Bhandari, Bhesh (2015) Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures. Food Hydrocolloids, 48 38-46. doi:10.1016/j.foodhyd.2014.12.036

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Author Bokkhim, Huma
Bansal, Nidhi
Grondahl, Lisbeth
Bhandari, Bhesh
Title Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures
Journal name Food Hydrocolloids   Check publisher's open access policy
ISSN 0268-005X
1873-7137
Publication date 2015-06-01
Year available 2015
Sub-type Article (original research)
DOI 10.1016/j.foodhyd.2014.12.036
Open Access Status File (Author Post-print)
Volume 48
Start page 38
End page 46
Total pages 9
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Language eng
Formatted abstract
The interactions between different forms (apo-, native- and holo-) of lactoferrin (Lf) and sodium alginate at different ratios in aqueous solution in the pH range of 4–7 were evaluated. Fourier transform infra-red (FTIR) spectra of freeze dried mixtures showed shifts only in the bands arising from the carboxylate groups of alginate relative to physical mixtures; indicating intermolecular interactions involving COOˉ moieties of alginate. Circular dichroism (CD) spectroscopy showed that Lf retained its tertiary structure in the Lf-alginate mixtures. In the pH range of 4–7, the zeta-potential of Lf-alginate solutions was significantly less negative than that of alginate indicating charge compensation. Native-PAGE results indicated that the extent of binding of Lf by alginate was dependent of the form of Lf with apo-Lf displaying a higher binding affinity. At natural pH, the Lf-alginate mixtures generated higher viscosities than their respective sodium alginate controls indicating the existence of intermolecular interactions between the two components. A mixture of native-Lf and sodium alginate showed the highest increase in the viscosity while increasing level of iron saturation in Lf showed an inverse effect on viscosity. DSC analysis showed that the thermal denaturation temperature of native- and holo-Lf can be enhanced upon interaction with alginate in solution.
Keyword Lactoferrin
Sodium alginate
Complexation
Zeta-potential
Viscosity
Gel electrophoresis
Denaturation temperature
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2016 Collection
School of Chemistry and Molecular Biosciences
 
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Citation counts: TR Web of Science Citation Count  Cited 9 times in Thomson Reuters Web of Science Article | Citations
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